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Chicken And Leek Pot Pie

Comfort food

Prep
Cook
Serves 6people
Ingredients
2
boneless chicken breasts
2
medium leeks sliced
275
mls dry cider
2
mediun carrots peeled and sliced
1
bayleaf
sauce
275
mls milk
29
gr Butter
pinch of Caynne Ppper
25
gr Mature Cheddar Cheese
25
gr Grated Parmesan
salt and pepper
1
sprig of Thyme
225
gr Puff Pastry
1
small egg
grated parmesan
salt and pepper
Directions
1.
Pour Cider into saucepan with carrots bayleag, thyme, salt and papper. Bring to the boil, then simmer for 5 mins.
2.
Add chicken and leeks simmer with cover on the saucepan for 10mins.
3.
Sauce: Place flour milk butter and cayenne papper into a suacepan over a gentle heat. then whisking continously bring to a simmer until smooth and glossy.
4.
Then add the cheeses and whisk again.
5.
Drain the chicken and vegtables, reserving the liquid, not the herbs. . pour the liquis back into the pan and reduce to 2 tablesppons. .
6.
Meanwhile skin and chop the chicken into bite size pieces .
7.
Pour the cheese sauceinto the cider reduction, then add the vegtables and chicken stirring well.
8.
Transfer to the pie dish.
9.
Top withn the puff pastry then brush with the egg and sprinkle with parmesan.
10.
Cook in oven for 30- 40 mins at 200 c / gas mark 6

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